Olive Tapenade Crusted Mahi-Mahi with Wilted Kale

Olive Tapenade Crusted Mahi-Mahi with Wilted Kale (Serves 2)

“Previously frozen” Coho salmon and fresh, wild-caught Mahi-Mahi were on sale at Whole Foods Market this week. I chose the Mahi-Mahi (“Very Strong” in Hawaiian) after the friendly fishmonger behind the seafood case assured me it was my best choice and explained that salmon season had passed. Mahi-Mahi is a lower fat fish than salmon, so I decided to cook it with plenty of fat: a layer of homemade mayonnaise and a layer of homemade olive tapenade. The salty olives of my tapenade brought out the sweet flavor of the fish nicely and the mayonnaise added richness. I hope Mahi-Mahi stays on sale for a while because I want to eat it more-more.

Prep and cook time: 60 minutes

Ingredient list:

1 pound of Mahi-Mahi (boneless fillet)
1 lime
1-2 tablespoons mayonnaise (click here for my mayonnaise recipe)
1-2 tablespoons of olive tapenade (click here for my tapenade recipe)
2 big bunches of kale (mine were Green and Russian)
Extra virgin olive oil
Apple cider vinegar
Garlic powder
Black pepper
Dried tarragon
Dried thyme
Salt

Directions: Line a baking pan with aluminum foil for easy clean up. Rinse fish and pat dry with a towel. Lay fillet skin side down on the foil. Squeeze the juice of one lime over the fish. Dust top with salt, dried tarragon, dried thyme, and black pepper. Don’t be shy with the seasoning. Spread mayonnaise evenly over the top of the fish and then spread olive tapenade over the mayonnaise. Put fish in the refrigerator to marinate for 30 minutes. Preheat oven to 400 degrees. Move fish from refrigerator to oven and bake at 400 degrees for 20 minutes or until the fish flesh flakes easily with a fork. Meanwhile, wash the kale and shake out excess water as best you can. Strip the leaves from the stems and tear everything into bite-size pieces. Pour a tablespoon or two of olive oil in the bottom of a large skillet over medium heat. Wait for oil to get hot and then add kale. Use a pair of wooden spatulas to turn the kale to speed the wilting process. Season with a dusting of salt and garlic powder. Splash kale with apple cider vinegar. Kale wilts to no more than 10 percent of its fresh volume, so it takes a big mixing bowl full of fresh kale to create enough to fill a plate with wilted kale. Repeat wilting process as needed to cook the desired volume of kale. When done, add half the fish to one plate and half to another. Fill remainder of plates with wilted kale and enjoy!

Note: The baked fish still tastes good if you skip the marinating time.

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